Turkey
Serves 1030 mins prep150 mins cook
This turkey recipe ensures a beautifully cooked bird, featuring a compound butter and a flavorful basting sauce. Key to success is proper temperature and basting every 30 minutes.
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What you need
Instructions
1: Remove the gizzard, neck, and plastic pieces from the turkey. Pat it dry. 2: Combine butter, herbs, and seasonings to make a compound butter. 3: Run the compound butter under the skin of the breast and all over the turkey until completely coated. 4: Stuff the inside with veggies and additional fresh herbs if desired. Tie the legs together with twine or cheese cloth. 5: For the basting sauce, melt 1 stick of butter in a pot over medium-low heat. 6: Add white wine, chicken broth, AP seasoning, fresh or dried herbs, lemon, and garlic to the pot. 7: Allow the sauce to simmer on low for 5-10 minutes. Add in the cheese cloth until it is drenched in the sauce. 8: Completely cover the turkey with the cheese cloth. Cook at 325°F, basting every 30 minutes. 9: Begin checking the temperature after 2.5 hours, and every 15 minutes after until it reaches just under 165°F. 10: Remove the cheese cloth and allow the turkey to rest before serving.View original recipe